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March 1, 2015

Creamy Roasted Red Pepper Macaroni

I loved this pasta. It is so thick and creamy with a deep, hearty, flavor.

These pictures are actually of the leftovers on day two (on day one, it will look extra creamy). I ate the leftovers for lunch three days in a row and it tastes just as good as on day one.

To help make this an easy, any day of the week dish, I used a jar of roasted red peppers. If you prefer, feel free to roast your own.

I love adding brown sugar to tomato-base dishes. I learned that
trick from this Cheesy Chili Mac and I have been doing that ever since.
I also add it to homemade pizza sauce. It adds a perfect richness to the sauce and helps balance out the flavors.

To complete this outstanding pasta, serve with a side of garlic bread.